Bread Sauce

Ingredients

• 1 breakfast cup milk
• 1 1/2 tablespoons Ideal to a breakfast cup water
• 2 tablespoons of dry white bread crumbs
• Half a large onion
• A small pinch nutmeg
• A pinch of salt
• A pinch of pepper

Method

1. 1

   1.

2. 2

   Dry a piece of bread in the oven without browning it, then crush it.

3. 3

   2.

4. 4

   Slice the onion and simmer it in cold milk with salt, pepper, and nutmeg until pulpy.

5. 5

   3.

6. 6

   Mix the bread crumbs with the milk just before serving, ensuring it does not boil again.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 35. The excerpt below is the record exactly as published.

A pinch of pepper. A pinch of nutmeg. (A teaspoon of minced parsley and thyme if available.) It is difficult to make a cook believe that an African fowl requires only twTenty minutes roasting instead of the hour FOWLS. 75 or two he usually gives. Persuade him to try and you will see for yourself what an improvement it is. A guinea fowl will take about five minutes longer. 1. Fry the liver for a minute or two in half a teaspoon butter, lard or ground nut oil heated in the small frying pan. Take it out and mince it. 2. Mix in the small pudding basin the minced liver, bread crumbs, chopped onion, butter, salt, pepper, nutmeg (and parsley if available) and lastly the beaten egg. Mix to a thick paste and stuff the fowl with it. 3. Dip a feather into the tablespoon of butter or lard and paint the fowl over. Melt the rest of the butter in the baking tin and place in it the fowl, sprinkled with salt and pepper. Put the baking tin in the oven and baste with the melted butter, add the tablespoon water and a little more butter or lard when the fat begins to dry. Baste about four times while the fowl is roasting, thoroughly but quickly, so that the oven does not cool down. 4. If you have no bread sauce, serve the fowl with the little of gravy remaining in the tin ; on no account add flour to it. 5. Bread Sauce.— This fowl is roasting. 1 breakfast cup milk or l£ tablespoons Ideal to a breakfast cup water. 2 tablespoons of dry white bread crumbs. sauce can be made while the Half a large onion. A small pinch nutmeg. A pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.